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1. WO2022001827 - PRE-STEAMING QUICK-FROZEN SEMI-COOKED RAW BLANK STEAMED STUFFED BUN AND PREPARATION METHOD THEREFOR AND APPLICATION THEREOF

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Publication Number WO/2022/001827
Publication Date 06.01.2022
International Application No. PCT/CN2021/102100
International Filing Date 24.06.2021
IPC
A23L 7/104 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
7Cereal-derived products; Malt products;  Preparation or treatment thereof
10Cereal-derived products
104Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
A23L 29/00 2016.1
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D91; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
29Foods or foodstuffs containing additives; Preparation or treatment thereof
CPC
A23L 29/00
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
29Foods or foodstuffs containing additives
A23L 3/3472
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
34by treatment with chemicals
3454in the form of liquids or solids
3463Organic compounds; Microorganisms; Enzymes
3472Compounds of undetermined constitution obtained from animals or plants
A23L 3/3508
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
34by treatment with chemicals
3454in the form of liquids or solids
3463Organic compounds; Microorganisms; Enzymes
3481Organic compounds containing oxygen
3508containing carboxyl groups
A23L 3/3526
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
34by treatment with chemicals
3454in the form of liquids or solids
3463Organic compounds; Microorganisms; Enzymes
3526Organic compounds containing nitrogen
A23L 3/3544
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
34by treatment with chemicals
3454in the form of liquids or solids
3463Organic compounds; Microorganisms; Enzymes
3544Organic compounds containing hetero rings
A23L 3/3562
AHUMAN NECESSITIES
23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT
3Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
34by treatment with chemicals
3454in the form of liquids or solids
3463Organic compounds; Microorganisms; Enzymes
3562Sugars; Derivatives thereof
Applicants
  • 安琪酵母股份有限公司 ANGEL YEAST CO., LTD [CN]/[CN]
Inventors
  • 朱英瑞 ZHU, Yingrui
  • 熊涛 XIONG, Tao
  • 李知洪 LI, Zhihong
  • 胡新平 HU, Xinping
  • 于文峰 YU, Wenfeng
Agents
  • 北京格旭知识产权代理事务所（普通合伙） GEXU INTELLECTUAL PROPERTY LAW FIRM
Priority Data
202010628584.201.07.2020CN
Publication Language Chinese (zh)
Filing Language Chinese (ZH)
Designated States
Title
(EN) PRE-STEAMING QUICK-FROZEN SEMI-COOKED RAW BLANK STEAMED STUFFED BUN AND PREPARATION METHOD THEREFOR AND APPLICATION THEREOF
(FR) PETIT PAIN FOURRÉ À CUISSON VAPEUR SOUS FORME D'ÉBAUCHE CRUE MI-CUITE À CONGÉLATION RAPIDE ET PRÉ-ÉTUVÉE, SON PROCÉDÉ DE PRÉPARATION ET SON UTILISATION
(ZH) 一种预蒸制速冻半熟生坯包子及其制备方法和应用
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Abstract
(EN) A pre-steaming quick-frozen semi-cooked raw blank steamed stuffed bun and a preparation method therefor and an application thereof. For the raw blank steamed stuffed bun, a wrapper of the steamed stuffed bun is made of raw materials comprising the following components: in parts by mass, 350-650 parts of flour, 2-8 parts of a wrapper improver, 1-9 parts of fresh yeast, 0.2-3 parts of salt, 5-30 parts of sugar, 2-8 parts of baking powder, and 240-270 parts of water. The wet gluten content of the flour is 25-35%, and the pre-steaming refers to steaming before freezing. The frozen raw blank steamed stuffed bun can be directly steamed from the frozen state, so that time is saved, and operation is easy; the raw blank steamed stuffed bun has little difference from fresh steamed stuffed buns in appearance, taste and nutrition, and is even better than the fresh steamed stuffed buns in some aspects.
(FR) L'invention concerne un petit pain fourré à cuisson vapeur sous forme d'ébauche crue mi-cuite à congélation rapide et pré-étuvée, son procédé de préparation et son utilisation. Pour un petit pain fourré à cuisson vapeur sous forme d'ébauche crue, une enveloppe de petit pain fourré à cuisson vapeur est faite de matière premières comprenant les composants suivants, en parts en poids: 350 à 650 parts de farine, 2 à 8 parts d'un améliorant d'enveloppe, 1 à 9 parts de levure fraîche, 0,2 à 3 parts de sel, 5 à 30 parts de sucre, 2 à 8 parts de levure chimique, et 240 à 270 parts d'eau. La teneur en gluten humide de la farine est de 25-35 %, et le pré-étuvage renvoie à la cuisson vapeur avant congélation. Le petit pain fourré à cuisson vapeur sous forme d'ébauche crue peut être directement cuit à la vapeur depuis l'état congelé, de telle sorte que l'on économise du temps, et que l'opération est facile; le petit pain fourré à cuisson vapeur sous forme d'ébauche crue présente peu de différence avec les petits pains fourrés cuits à la vapeur frais en termes d'aspect, de goût et de nutrition, et est encore meilleur que les petits pains fourrés cuits à la vapeur frais dans certains aspects.
(ZH) 一种预蒸制速冻半熟生坯包子及其制备方法和应用。所述生坯包子采用包括下述组分的原料制成包子面皮：以质量份数计，面粉350～650份，面皮改良剂2～8份，鲜酵母1～9份，盐0.2～3份，糖5～30份，泡打粉2～8份，以及水240～270份，其中所述面粉的湿面筋含量为25～35％，所述预蒸是指在冷冻前进行蒸制。所述冷冻生坯包子可从冷冻状态直接蒸制，节约时间，方便操作；在外观、口感和营养上与新鲜包子差别不大，甚至部分超过新鲜包子。
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